Easy Sweet Potato Minestrone Soup

This soup is jam-packed with veggies and legumes, brimming with vitamins and minerals, feeds a crowd, and can be on the table within an hour. All great, right?

But even better, it’s absolutely delicious—bright, flavorful, hearty, and satisfying. Perfect for lunch or dinner, with a hunk of bread to help sop up every drop.

Serves 8




Easy Sweet Potato Minestrone Soup

2 Tablespoons olive oil
1 large onion, cut into 1/4-inch dice
1 Pound orange- or yellow/white-fleshed sweetpotatoes, cut into 1/2-inch dice (about 3 cups)
2 stalks celery, cut into 1/4-inch dice
3 Tablespoons tomato paste
4 Cloves garlic, minced
1 1/2 Teaspoons salt, or more to taste
1 1/2 Teaspoons pepper, or more to taste
8 Cups chicken or vegetable broth
1 28-ounce can diced tomatoes
1 15-ounce can garbanzo beans, drained
1 15-ounce can kidney beans, drained
3/4 Cup uncooked elbow macaroni pasta
3/4 Cup fresh or frozen peas
2 Tablespoons chopped fresh oregano
1/2 Cup grated, shredded, or shaved Parmesan cheese, for serving

Easy Sweet Potato Minestrone Soup Directions

  1. In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the onion and cook, stirring occasionally, for 2 minutes. Add the sweet potatoes, celery, tomato paste, garlic, salt, and pepper and cook, stirring occasionally, until the vegetables are starting to soften, 3 to 4 minutes.

  2. Add the broth, tomatoes, garbanzo beans, and kidney beans and bring to a boil. Add the pasta and peas and reduce to a simmer. Cook, stirring occasionally, until the vegetables and pasta are tender, about 10 minutes.

  3. Stir in the oregano and more salt and/or pepper to taste. Serve sprinkled with cheese.


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